Monday, 6 February 2012

Ghol Bhaaji/ Doddagonni Soppu

Today I’m posting a very simple curry straight from Maharashtra. I had tasted this the first time when I had visited my father’s uncle in Nagpur and had completely fallen for it. Ghol is a green vegetable which resembles methi(fenugreek) leaves but are slightly thicker and has no bitterness. It has thick and succulent reddish green stems and the vegetable has a nice earthy flavour. It is called Kulfa in Hindi, Pachiri in Tamil and Purslane or Pigweed in English.

source Wikipedia

The only time required to make this preparation is in plucking, cleaning and chopping the leaves.The procedure for curry is very simple and resultant is simply tasty. My kid loved it and ate without any fuss. I can see the mom’s getting interested now..yes, it’s a great way to make kids eat greens. This curry tastes best when made slightly spicy. The curds added gives a tinge of sourness to the curry.

Ingredients

Serves-4

3bunches Ghol greens/ Kulfa

4green chillies

4-5tbsp oil for cooking

1tsp mustard

1-1/2tsp turmeric

1/2tsp red chilli pwd

2-1/2tbsp besan/Bengal gram flour

3-4tbsp sour curds

salt to taste

a large pinch of asafoetida (good quality)

Method

Remove the roots of the greens and separate the leaves and stems. Wash 2-3 times in water to remove the soil.

Chop the vegetable.

Heat oil in wide pan and add mustard seeds.

Once the seeds splutter, add green chillies and asafoetida, followed by half the turmeric.

Now add the chopped greens and salt, mix thoroughly. The salt helps the greens lose water and cook faster. Cover the pan and lower the flame. Cook the curry till almost done.